Creamy Pinto Soup

Serve this hearty soup with Jalapeño Cornbread to make a real Texas-style meal

Creamy Pinto Soup
Creamy Pinto Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    cups cooked pinto beans (canned is fine)

  • 2

    tablespoons olive oil

  • 1/2

    cup chopped onions

  • 2-1/2

    cups chicken broth

  • 1/2

    cup tomato sauce

  • 1

    teaspoon salt

  • 1/4

    teaspoon ground black pepper

  • 1

    teaspoon chili powder

  • 1/4

    teaspoon ground cumin

  • 1/3

    cup heavy cream

Directions

Put the pintos into a blender or food processor. Sauté the onions in the oil just until clear. Add the onions to the beans, and pulse a few times. Gradually add all remaining ingredients, except cream, pulsing until well blended. Transfer mixture to a saucepan. Heat slowly for 15 minutes, but do not boil. Stir in the cream, and serve. Makes about 5 cups.

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